Note: Affiliate links may be used in this post. I may receive a small commission at no extra cost to you if you use my affiliate link. You can read full disclosure policy here.
When I used to think of sweet potatoes, I pictured Thanksgiving, and a sweet gooey casserole with toasted marshmallows on top. When I heard that sweet potatoes are actually healthy and a great complex carbohydrate, I wasn’t so sure. Recipes like this help me realize that sweet potatoes don’t have to be overly sweet – and they are a great alternative to meat in burritos.
Sweet Potato Burritos
- 1 tablespoon Vegetable or Olive Oil
- 1 Onion Chopped
- 4 cloves Garlic Minced
- 1 can Kidney Beans Drained
- 1 can Black Beans Drained
- 1 cup Water
- 2 tablespoons Chili Powder Add more if you like it spicy
- 2 teaspoons Ground Cumin
- 4 teaspoons Prepared Mustard
- 3 tablespoons Soy Sauce
- 4 cups Cooked and Mashed Sweet Potatoes (or Baked Sweet Potatoes)
- 12 10-inch Flour Tortillas
- 8 ounces Cheddar Cheese Shredded
- Diced Tomatoes
- Shredded Lettuce
- Sour Cream
- Prepare sweet potatoes (you can bake them or make mashed sweet potatoes. Or if you are in a hurry, Trader Joe’s has precooked mashed sweet potatoes in the freezer aisle).
- Preheat oven to 350 degrees F.
- Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm.
- Remove from heat. Stir in the chili powder, cumin, mustard and soy sauce.
- Divide bean mixture and mashed sweet potatoes evenly between the flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet or in casserole dish.
- Bake for 12 minutes in the preheated oven.
- Top with your favorite toppings and serve.